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Caramel Apple Upside Down Cake Recipe

★★★★★

4.6 from 90 reviews
  • Author: anna
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Caramel Apple Upside Down Cake combines tender, fluffy cake with a rich, buttery caramel topping layered underneath thinly sliced cinnamon-spiced apples. Baked to a golden perfection and flipped to reveal a glossy apple-caramel top, this dessert balances sweet and tart flavors perfectly, making it an irresistible fall treat for eight servings.

Ingredients

Scale

Caramel and Apple Topping

  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 2 large apples, peeled and thinly sliced (Granny Smith or Honeycrisp recommended)
  • 1 tbsp lemon juice
  • 1 tsp cinnamon

Cake Batter

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously and line the bottom with parchment paper to prevent sticking.
  2. Make the Caramel Base: Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3/4 cup packed brown sugar until completely dissolved and smooth.
  3. Assemble Caramel Layer: Pour the warm caramel mixture evenly into the prepared cake pan, creating a rich base for the apples.
  4. Prepare Apples: Toss the peeled, thinly sliced apples with 1 tablespoon lemon juice and 1 teaspoon cinnamon to prevent browning and infuse flavor.
  5. Arrange Apples: Neatly arrange the cinnamon-coated apple slices over the caramel in the pan, covering the entire surface.
  6. Mix Dry Ingredients: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt to combine the leavening and flavoring base.
  7. Cream Butter and Sugar: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar until the mixture is light and fluffy; then beat in 2 eggs and 1 teaspoon vanilla extract to create a smooth batter base.
  8. Combine Batter: Gradually mix the dry ingredients into the wet mixture, alternating with 1/2 cup milk to ensure even incorporation and a moist batter texture.
  9. Pour Batter: Pour the prepared batter evenly over the arranged apple slices and caramel in the cake pan, spreading it out smoothly.
  10. Bake: Place the cake pan in the oven and bake for 40-45 minutes, until the cake turns golden brown and a toothpick inserted into the center comes out clean.
  11. Cool Slightly: Let the cake cool in the pan for about 10 minutes to set the caramel layer.
  12. Invert and Serve: Carefully invert the cake onto a serving plate so the caramel apples become the top layer. Let it cool a bit more before slicing and serving warm for the best flavor and texture.

Notes

  • For best apple flavor and texture, use tart varieties like Granny Smith or sweet-tart Honeycrisp.
  • Ensure the butter for creaming is softened but not melted to achieve a light and fluffy batter.
  • Line the pan with parchment paper to make turning the cake easier and avoid sticking.
  • If the caramel hardens too much during cooling, warm the cake slightly before serving to soften the topping.
  • Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Caramel apple cake, upside down cake, fall dessert, apple cinnamon cake, caramel topping dessert

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Find it online: https://recipiana.com/caramel-apple-upside-down-cake-recipe-2/